Last Updated on January 26, 2024

Vegan Spaghetti Puttanesca is an easy, effortless, but delicious recipe of a vegan version of the Italian classic pasta, Spaghetti alla Puttanesca, without anchovy.

Spaghetti Puttanesca

First of all, I’m not Italian so I can’t speak a lot about what the authentic Puttanesca sauce is.

But I recall often eating spaghetti puttanesca in Italian restaurants (actually, it’s more like restaurants where their specialties are pasta) in Japan. If I can remember correctly, spaghetti puttanesca that I have eaten had canned tuna in it.

But after gathering information on the web, I personally came to a conclusion that spaghetti puttanesca with canned tuna is a Japanese interpretation of the puttanesca sauce.

So, some of the important ingredients that makes puttanesaca sauce would be:

• Anchovy (not vegan)
• Garlic
• Chili peppers
• Tomatoes
• Olives
• Capers

While most of the puttanesaca sauce ingredients are vegan, anchovy is the only one that needs to be altered.

I think there’s a misconception that Anchovy makes food fishy—Actually, it doesn’t. What anchovy does in puttanesca sauce is to add more depth or umami taste to the sauce.

How could we mock “the anchovy effect” in a vegan way?

What Makes Vegan Spaghetti Puttanesca Sauce

So, my trick for a vegan puttanesca sauce is the use of

• A generous use of oil
• Dulse flakes
• A generous amount of salty elements: olives and capers

With a combination of those three ingredients, it makes a really good vegan spaghetti puttanesca sauce!

Canned Tomatoes for Easy Vegan Spaghetti Puttanesca Sauce

In this recipe, I use canned diced tomatoes.

Generally, I don’t often use canned tomatoes for the best taste possible. But my idea for this recipe is “easy” and “delicious”, I opt for canned diced tomatoes.

What I look for my choice of canned tomatoes is:

• Organic
• Contains only tomatoes

I personally prefer eating organically as possible over conventional so my first go is any organic options.

Also, the second one “contains only tomatoes” is another important factor for me. That means, no citric acid and no added salt or herbs.

In this recipe, I use Premium Chopped Tomatoes from Organico Bello.

Delicious vegan spaghetti puttanesa sauce can be super easy to make with a good canned tomatoes.

Step-by-Step Instructions (w/ Photos)

Ingredients Prep (salt, pepper, and sugar not shown)

1. In a large saucepan or pot, start boiling water for cooking spaghetti.

2. Once the water is boiling, start cooking spaghetti in salted water for 9-11 minutes (or follow the instructions on the package.)

3. Meanwhile, start preparing the sauce. Heat up a frying pan at medium high heat. Pour extra virgin olive oil and add garlic. Cook for a minute until fragrant.

Then, add red chili pepper flakes and cook for another minute.

4. Next, add diced tomatoes, kalamata olives, capers, dried oregano, and dulse flakes. Stir well and continue to cook for a few minutes until the sauce is heated through.

Season with sea salt and black pepper. If the sauce is acidic, add sugar to balance out the flavor (optional.) Reduce the heat to medium and continue to simmer until the pasta is done.

5. Drain the spaghetti and transfer to the sauce. Give a quick toss.

6. Serve with minced parsley to garnish (optional.)

Print Recipe

5 from 1 vote

Vegan Spaghetti Puttanesca

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Main

Cuisine: Italian Inspired

Servings: 2

Author: Plant-Based Matters

Ingredients

• 1/2 pound spaghetti
• 2 tbsp extra virgin olive oil
• 2 cloves garlic minced
• 1/4-1/2 tsp red chili pepper flakes
• One 14.5 oz canned diced/chopped tomatoes
• 3 tbsp halved pitted kalamata olives
• 2 tbsp capers
• 1/2 tsp dried oregano
• 1/2 tbsp dulse flakes
• 1/4-1/2 tsp sea salt adjust to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sugar optional
• Minced parsley as garnish optional

US Customary - Metric

Instructions

• In a large saucepan or pot, start boiling water for cooking spaghetti.
• Once the water is boiling, start cooking spaghetti in salted water for 9-11 minutes (or follow the instructions on the package.)
• Meanwhile, start preparing the sauce. Heat up a frying pan at medium high heat. Pour extra virgin olive oil and add garlic. Cook for a minute until fragrant. Then, add red chili pepper flakes and cook for another minute.
• Next, add diced tomatoes, kalamata olives, capers, dried oregano, and dulse flakes. Stir well and continue to cook for a few minutes until the sauce is heated through. Season with sea salt and black pepper. If the sauce is acidic, add sugar to balance out the flavor (optional.) Reduce the heat to medium and continue to simmer until the pasta is done.
• Drain the spaghetti and transfer to the sauce. Give a quick toss.
• Serve with minced parsley to garnish (optional.)

Notes

Tips

• To mimic an original puttanesca sauce (with anchovy), I use dulse flakes and a generous amount of salty components (kalamata olives + capers) as well as extra virgin olive oil.
• Canned tomato substitute: Use 3-4 medium sized fresh tomatoes (finely chopped) + 1/2 tbsp tomato paste for 1 can (14.5 oz) of diced tomatoes.

Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!